Then place softened chilies and all of the ingredients into a smaller sized high speed blender.

Blend ingredients until a smooth wet paste forms. Do not add water (reduces shelf life of curry paste).

Store in an airtight jar in the refrigerator or freezer.

Massaman Thai Curry Paste for Your Thai Curry Recipes

OrganicIngredients:

2 tsp. Toasted Coriander Seeds

2 tsp. Toasted Cumin Seeds

1/2 tsp. White Peppercorns

1 1/2 tsp. Ground Cinnamon

1/2 tsp. Ground Cloves

1/4 tsp. Ground Nutmeg

1/2 tsp. Ground Cardamom

2 tsp. Sea Salt

40 Grams Mild, Dried Red Chilies (seeds removed)

2 Hot Red Thai Chilies

1/2 cup Chopped Shallots

1/3 cup Chopped Lemongrass (use only bottom half of stalk)

1/4 cup Chopped Galangal

4 Cilantro Roots or Stems

1/4 cup Chopped Garlic

2 tsp. Fermented Shrimp Paste or Gapi

Instructions:

Add all of the dry spices into a coffee grinder or small blender - blitz until a fine powder (set aside).

Next, blitz the chilies until fine (do not inhale and set aside).

Add the remaining ingredients together and blend with a powerful immersion blender until a rough paste forms.

Then add in the fine ground spices and blend until a smooth paste forms.

Thai Curry Paste 101

Thai curry paste is a staple ingredient in all Thai kitchens. A Thai curry paste is a mixture of herbs and spices that usually contains a little heat.

Chilies, garlic, shallots, and shrimp paste are the base of every type of Thai curry paste. And lemongrass and galangal are almost always part of a tasty Thai curry paste.

It's basically up to you on what other herbs and spices that you want to add - there are no official rules.

If you don't want to make your own curry paste, you can usually find
yellow, green, or red Thai curry paste at your grocery stores - check the Asian section. And you can also add in additional ingredients to any of these Thai curry pastes.

Use a heavy duty big stone mortar and pestle for the best tasting homemade Thai curry pastes. Next best option, use a coffee grinder in combination with a high powered immersion blender to quickly make your Thai curry pastes.

Store homemade or leftover store bought curry pastes in the refrigerator and consume within a week. You can also freeze your curry pastes for future use in a freezer bag (remove as much air as possible).

Try the many different types of Thai curry pastes by adding them to your salad dressings, rubbing them on your meats, or using them to spice up a bland sauce. And of course, use them in your Thai curry recipes.